My roommate, Rose Hoang, is a phenomenal chef. I feel like I live in a five-star restaurant because she is always experimenting in the kitchen and whipping up something delicious. In today's post, Rose is going to show us how to make a delicious Miso Orange Glazed Chilean Sea Bass. I know it looks and sounds complicated, but you'll be surprised how easy it is! I'm not even a big fan of mushrooms, but the sauce was so tasty I ate them all and loved every bite. The salty-sweet marinade has notes of Japanese flavor and tastes sooooo good! Rose was inspired by this recipe, but expanded on it with a touch of citrus, fresh mushrooms, and veggies. This recipe serves 2 people, and would be great for an intimate romantic dinner.

Rose Hoang is a self-taught chef who grew up in San Jose, California. Her parents are Vietnamese immigrants, and she learned to cook from her mother, often using fresh ingredients from their backyard garden. While Rose's cooking has a strong Asian influence, she loves to cook all types of food, mixing flavors and trying new things. You can follow her cooking adventures on Instagram. Keep reading this post for step-by-step instructions and pictures.

Miso paste and mirin can be found in the Asian foods section of Whole Foods, or other supermarkets. You'll need to stop by a liquor store for the sake.

The night before: Prep and Marinate 1. In a medium bowl, whisk together miso paste, mirin, brown sugar, sake, and soy sauce.2. Rub the marinade into the fillets, and put the fish and remaining sauce in a Ziploc bag. Refrigerate overnight.3. Be sure to save the marinade for later, and reserve 1/4 cup to stir fry with the mushrooms and veggies.

Cooking Day: Fish cooks quickly, so the whole process should take about 30 minutes STEP 1: Time to get chopping! Chop up the mushrooms, baby bok choy, and green onions.Pro tip from Rose - don't wash your mushrooms by running them under water. Their spongeous texture will absorb moisture, and lose flavor. Instead, use a damp paper towel to gently dab off any dirt or residue. Shitake mushroom stems can be tough and chewy, so go ahead and remove those.

Slicing that baby bok choy

Proper knife skills help you save time

Rose gently cleans a mushroom cap

Remove the shitake mushroom stems

Slicing into brown clamshell mushrooms

Left to Right: shitake, brown clamshell, cremini mushrooms

Now that all your ingredients are chopped up, you can set these aside. Later we're going to stir fry these with canola oil, sesame oil, and 1/4 cup of leftover marinade.

STEP 2 (OPTIONAL): Reduce the leftover marinade sauce. You can skip this step if you are pressed for time, but reducing the sauce will concentrate the flavor, and give it a thick, glaze-like consistency. Add some orange juice for flavor, then let the sauce simmer on low heat while you prepare the fish.

Squeeze in a quarter of an orange

Add 1 teaspoon of orange peel zest

Let simmer on low heat

When it's done you should have a thick glaze

STEP 3 & 4: Cook the fish Set the oven to broil at 500 degrees. Gently pat the fillets dry with a paper towel to remove any excess sugar. Pour 1 tablespoon canola oil into a stainless steel pan over Medium to Medium-High heat. Once the oil is hot, pan fry the fillets for 1-2 minutes on each side. You're looking for a crispy dark crust, which means the sugar has caramelized. Place the fillets on an oven tray and drizzle with orange juice. Place the tray in the oven 6 inches from the top, and let broil for about 6 minutes with the oven door open just a crack. Note: Cooking times will vary depending on the thickness of the fish.

Pat dry to remove excess sugar

Try not to poke at the fillets while you're waiting. They should be easy to flip after a minute or two.

Fish cooks quickly so keep an eye on things

These blackened fillets are ready to broil

A drizzle of OJ

Broil on the oven rack about 6 inches from the top

STEP 5: Stir fry the mushrooms and veggies!You can cook the mushrooms and veggies in the same pan you used to fry the fish. Give the pan a quick wipe, and add 1 tablespoon of canola oil. Then add the chopped mushrooms and veggies, along with 1 teaspoon of sesame oil and 1 tablespoon of leftover marinade. Cook on medium heat, shaking and stirring frequently for 5-10 minutes until done.

STEP 6: Garnish and serveServe the fillets over a bed of stir fried mushrooms and veggies, and drizzle with glaze. To make this dish extra beautiful, Rose sprinkled it with black sesame seeds and thin slices of green onion.

Bon Apetit! This dish is decadently delicious, super healthy, and surprisingly easy to make. Give it a try, and let us know how it turns out.